Red Chile Shortrib Soup

Name: Red Chile Shortrib Soup
Ingredients: 1 medium white onion; 1 pound small red- or white-skin boiling potatoes (I like ones that are about 1 inch across; if they're larger I cut them into halves or quarters); 1 large chayote, peeled if you wish, seed cut out, flesh cut into 1-inch pieces; 4 pounds (about 6 pieces) bone-in English-cut (that is, cut parallel to the bone) short ribs; 1 1/2 ounces dried chiles (roughly 6 guajillos, 4 to 5 pasillas or 3 anchos), stemmed, seeded and torn into 2-inch pieces; 4 garlic cloves, peeled and halved; 1 tablespoon Worcestershire; Salt; 1 large sprig epazote, if you have it; About 6 ounces green beans, stemmed and cut into 1-inch lengths; 2 or 3 sour prickly pear cactus fruits (xoconostles), if you have them; 1 large lime, cut into wedges

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Red Chile Shortrib Soup - Mole de Olla, featuring hearty shortribs in a rich red chile broth with potatoes and chayote. Perfect for chilly nights.

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Ingredients

1 medium white onion
1 pound small red- or white-skin boiling potatoes (I like ones that are about 1 inch across; if they're larger I cut them into halves or quarters)
1 large chayote, peeled if you wish, seed cut out, flesh cut into 1-inch pieces
4 pounds (about 6 pieces) bone-in English-cut (that is, cut parallel to the bone) short ribs
1 1/2 ounces dried chiles (roughly 6 guajillos, 4 to 5 pasillas or 3 anchos), stemmed, seeded and torn into 2-inch pieces
4 garlic cloves, peeled and halved
1 tablespoon Worcestershire
Salt
1 large sprig epazote, if you have it
About 6 ounces green beans, stemmed and cut into 1-inch lengths
2 or 3 sour prickly pear cactus fruits (xoconostles), if you have them
1 large lime, cut into wedges